Step 1

Peel the turmeric (wear gloves so as not to stain your hands: its color is very intense). Cut it into small pieces.

Step 2

Brown it in a pan with a drizzle of oil and 1 small chopped shallot. Wet with 1 glass of water and let the turmeric cook for about 10 minutes, until it has softened and the water has evaporated.

Step 3

Toast the rice in the pan, add a splash of white wine.

Step 4

Add salt and cook the rice by adding boiling water a little at a time, as in a classic risotto.

Step 5

Clean the artichokes and cut them into thin slices. Lightly flour them then fry them in a small saucepan with 3 cm of seed oil, a few at a time, for a few seconds. Drain them on kitchen paper and keep them warm.

Step 6

Serve the risotto completing it with the robiola (you can stir it in or serve it on top) and the fried artichokes.